The Superior times. [volume] (Superior, Wis.) 1870-1912, 1887-08-06
THE HOUSEHOLD.
.sust-n,at.c no,..rE.eninr.


Housekeeping should be conducted on
system. No business is Well conducted
without systematic rules which are strictly
adhered TO. housekeeping IS as much a
business as bookkeeping, though but few
housekeepers ever look at 1t IN that light
There should be a place for everything, to
begin with. \ great deal of yeNatIOn, of
loss of time and extra labor, results from
not having things where they belong. If
you are in a hurry 10 find anything it gen
orally happens that It can't be found; or,
if found, it has to lie hunted for. This
can all be avoided by forming the habit of
putting each article IN its proper place and
keeping It there when not III use. 1t Is an
easy matter TO do this when once the hatit
Is formed. DO not allow yourself to lay
anything down wherever 1t becomes handy
to do so. If your kitchen mas not con-
veniences of the kind required, make
them or get them made. Insist on having
a set of small drawers in which 10 keep
spices, etc, near your mixing table. Have
these drawers labelled plainly. Have a
place by itself for such vessels as you use
for baking and other cooking. Never let
these vessels get into any other depart
ment. This concentrates your labor; there
will be no necessity for running here and
there for what Is wanted. When you want
anything you know where it is.
Let the idea of place for everything
and everything IN its place lie carried out
in all departments OF the household. To
reduce housekeeping to a system. YOU
must arrange your work AFTER n plan. and
let this plan be adhered to. Take it up in
an orderly way-nOt. as SO many others do,
in tumble, doing little OF this now, and
then a little of that, or trying TO do half a
IL II Of IA If ,tr1a
thing out of the way before You begin an
other. Think your work over and decide
the order in which 1t can be done to the
best advantage, and, having asCertained
from experiment what that order is, make
it the daily program. In n short time Won
will see household matters moving like
clockwork. There will be no clash, no
confusion. In doing homework it should
be the aim of the housekeeper 10 save
time and labor as far as possible. When
one step will answer never take two. BY
having things in their proper place, and
knowing Just what is to be done at a par
ticular time, you can economic time and
labor to a great extent. Some women
make a half dozen trips to the cellar whore
one would be sufficient If they worked MS
we'll with their heads as they 90 with their
hands. They do not take the trouble to
think, before gong TO the cellar or store
room for one thing, that several other
things will be required from that place.
All might be brought at the same time,
and thus much time saved and many steps.
1t paws to think these things out
The kitchen should he roOmv. No woman
can do houseWOrk we'll in small. cluttered-
up rooms. Let 1t be arranged as con-
venieutlv as possible. Have a place for
the accommodation of dirty clothes, and
teach the children 10 put all their s0ied
garments there when they are exchanged
for clean ones. This viii remove the
necessity of making a trip TO ever room
on wash-day. Insist on having the oceu-
pants of each room strip the clothing from
the beds and hang before the window to
air. on arising. II this be done. bv the
time the morning work is out of the way
in the kitchen, the chamber work can be
attended to. BY making it the rule to have
everything IN its proper place other men,
bers of the family than the housekeeper
can find needed articles readily and With
out throwing everything into confusion.
Let the bill of fare be varied from dav to
dav. When you get hold Of a good recipe
mn it in a scrap book, which should lie
kent in every kitchen. In a short time
von will have q large number of recipes
which YOU can rely on, and reference to
this will suggest variations in the daily
food. Never admit anything but a tested
and reliable recipe. Every kitchen should
have a set Of measures and scales for use
in making cakes ana other articles which
must be compounded carefully and accu
ratelv as regards proportions.